For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons mayonnaise (I used Sir Kensingtons)
• 1 tablespoon lemon juice
• 1 ounce parmesan cheese (omit for dairy-free)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Celtic sea salt
• 1 teaspoon raw honey

For the Salad:

• 1 head Butter leaf lettuce, washed and torn into bite-size pieces
• 1/4 red onion, sliced thin and soaked in ice water for 10 minutes, then drained
• 1/4 cup chopped peppercini
• 15 cherry tomatoes, cut in half
• 1/4 cup black olives, cut in half